Wednesday, December 09, 2015

Restaurant Recreations # 4 Assi Plaza Bakery 찹쌀완두빵/ Chabssal-Wanduppang (Pea Rice Pastry)

This is my favorite pastry at the bakery at Assi Plaza in Lansdale, Pa, It has everything. Soft, chewy, a lil crunchy, Its got candied peas and beans, mochi, chestnuts, sweet dough and pseudo-marzipan all in one.

Restaurant Recreations # 4 Assi Plaza Bakery 찹쌀완두빵/ Chabssal-Wanduppang (Pea Rice Pastry)

Pastry

Dough:
1 package active dry yeast
1/4 cup sugar
3/4 cup warm milk
2 cups flour
1/4 cup butter, melted
dash salt

 In the past my yeast didnt bloom as well, even if it was fresh, So swirl some warm tap water in the bowl of your stand mixer for a little bit to "pre-heat" the bowl. Then discard the water and add the sugar, warm milk and dissolve it, then sprinkle on the yeast and stir gently, let it bloom for about 5-10 minutes till its foamy (blooms)
Add the flour, butter and salt. Mix with a dough hook for 10 minutes, until it all comes together and doesnt stick to your finger when you touch it.. Take the bowl and cover with a clean towel and let rise for 45 minutes.

(DURING THE WAIT, PREPARE  NUT CREAM AND CRUMB)

Roll out the dough to a large oval and place it on a baking sheet

Right after you roll the dough out prepare the Mochi filling,
DO NOT PREPARE THE FILLING UNTIL RIGHT AFTER YOU ROLL THE DOUGH

3/4 cup Mochiko
1/3 cup Condensed Milk
1/2 cup Boiling Water
1/2 cup Japanese canned Candied Chestnuts, chopped
1/2 cup Candied Peas, see below (or one package mixed Amanatto, remove large beige beans)

Mix all together



Place the Mochi Filling in the middle and bring the sides and ends up to close the dough.  carefully turn it over, Brush with an eggwash and cut 3-4 slits in the dough, then place the nut cream in a pastry bag with a slit tip and draw about 6-8 lines lengthwise (as shown in picture, then sprinkle lightly with the crumb mixture, and sliced almonds if you have any.... Let rise again.
Place into a preheated 350oF oven for 35-40 minutes. until its puffed and golden.
Remove and cool till a little over lukewarm, eat within 2 days and never refrigerate.
After 2 days the mochi will change and harden.



3/4 cup Mochiko
1/3 cup Condensed Milk
1/2 cup Hot Water
1/2 cup Japanese canned Candied Chestnuts, chopped
1/2 cup Candied Peas, see below (or one package mixed Amanatto, remove large beige beans)

Chestnut Almond Cream

1/2 can almond filling
1/2 cup canned Japanese Candied Chestnuts drained
1/4 cup flour
2 T butter softened

Mix all to a smooth paste in a food processor or blender, place in a piping bag with a flat tip.

Crumbs

1 T Butter
1 T Sugar
4 T Flour
Dash Nutmeg

 Rub all ingredients together, till it forms a crumb

 NOTE:
If you cannot find the Candied Peas or Amanatto is sold out, you can substitute more chestnuts,  sweetened red beans, mixed nuts or chocolate chips or make your own Candied Peas.
I developed the following recipe cause I could not find the canned Korean Peas and the Dried Korean Peas I soaked all day and boiled for 2 hours never softened up.
DO NOT ATTEMPT TO USE AMERICAN OR UK "ENGLISH PEAS" OR AMERICAN FROZEN PEAS. THEY ARE NOT THE SAME.





Candied Peas

1 cup Roasted Dry Peas (NOT the Wasabi ones)

 Soak the peas in a bowl, in water for 3 hours. Drain and rinse to remove the rice flour coating, Then add them to a pot and add 2 cups water and boil for 2 minutes on medium, Add 2 cups sugar and boil till a thick syrup forms. Cover and let sit overnight, in the morning add 1/2 cup water and boil again, till thick once more.
With a slotted spoon or other draining device, transfer to a baking sheet lined with parchment, let dry.

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